Salmon Don Recipe

Rinse and Cook Rice

Rinse 2 cups sushi rice under cold water in a fine-mesh sieve, swirling with your hand until the water runs clear (3–4 rinses). Drain 5 minutes. Combine rinsed rice and 240 ml water in a rice cooker or medium pot. If using a pot, bring to a boil, cover, reduce heat to low and simmer 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

Season Rice

While rice rests, whisk 3 tbs rice vinegar, 1 tbs granulated sugar and 0.5 tsp kosher salt until dissolved. Transfer rice to a large shallow bowl or wooden hangiri if available. Gently fold the vinegar mixture into the rice with a cutting motion to separate grains; fan the rice or allow to cool to near room temperature (about 10–15 minutes).

Prepare Salmon

If desired, briefly soak the sashimi-grade salmon in 60 ml cold water for 30–60 seconds and pat dry to remove surface blood (optional). Using a very sharp knife, slice 300 g salmon fillet across the grain into 1/4-inch (6 mm) slices or bite-size cubes depending on preferred presentation. Keep chilled until assembling.

Make Salmon Marinade/Tare

Whisk together 2 tbs light soy sauce, 1 tbs mirin and 1 tbs sake (optional) plus 1 tsp sesame oil in a small bowl. Reserve 1 tbs of this mixture to drizzle over the salmon at the end. Place the salmon slices/cubes into the bowl with the remaining marinade and gently toss to coat; let sit 5–10 minutes in the fridge (do not marinate longer than 15 minutes for sashimi texture).

Prepare Garnishes

Thinly slice 2 scallions (white and green parts separated). Toast 1 tsp sesame seeds in a dry pan over medium heat for 1–2 minutes until fragrant; set aside. Cut 1 sheet nori into thin strips. If using cucumber, lightly salt 1/4 cup thin slices with 1/4 tsp salt, let sit 5 minutes, then squeeze out excess liquid and toss with 15 ml rice vinegar.

Assemble Bowls

Divide the seasoned rice between 2 bowls (about 1 cup rice per serving). Arrange the marinated salmon slices or cubes on top of the rice in an even layer. Drizzle the reserved 1 tbs marinade over the salmon. Add small dollops of 1 tsp Japanese mayonnaise and, if using, a small smear of wasabi to the side.

Finish and Serve

Scatter sliced scallions, toasted sesame seeds and nori strips over the salmon. Sprinkle 1 tsp furikake or a pinch of shichimi if desired. Add pickled ginger to the side of each bowl. Serve immediately so the salmon stays cool and rice slightly warm.

Notes

Use sashimi-grade salmon from a trusted source since the fish is served raw. Adjust soy/mirin ratio to taste. For a spicy mayo, mix Japanese mayonnaise with a little sriracha before dolloping. Leftover rice may be kept refrigerated and reused but consume salmon immediately.